Thank you for this comparison. I love the CI sour cream bundt cake -- but I'm trying to work it for a layer cake. When you made it as a layer cake, did you notice any sinking of the cake? I made it today and I had a severe depression in the centre (probably 1/2"). I'd like to keep the height, if possible. The only modifications I made were using Dutch Processed Cocoa and baking in a 9" round x 2" high pan. I often bake from RLB and know that too much leavening can cause structural issues with larger cakes (which makes total sense since it was developed as a bundt cake) -- has anyone made with a reduction in baking soda? Also, it has a very high ratio of sugar to flour and that too can make the cake more tender. I'd love to hear if someone has made this as a 10" round cake or 9" round and how it worked. I absolutely love almost everything about the cake -- I just wish it would bake nicely as a 10" or 9" round cake. It could be slightly more chocolaty, but the texture, overall flavour, and moistness, and slicing qualities make it a 9.5 in my books. FYI, I'm using Dutched Cocoa because I don't have much natural cocoa available. Edited to add: I don't think I underbaked...I pulled cake at about 192F which is consistent with most other chocolate cakes I make...otherwise they end up dry/overdone.
